A delightful and creamy Italian dessert featuring layers of coffee-soaked ladyfingers and a rich mascarpone cream, topped with a dusting of cocoa powder.
Preparation time
30min
Ingredients
8 Servings
- 2 tbsp cocoa powder
- 6 pieces egg yolks
- 240 ml espresso
- 240 ml heavy cream
- 300 grams ladyfingers
- 500 grams mascarpone cheese
- 60 ml rum
- 150 grams sugar
Directions
Step 1
In a heatproof bowl, whisk together egg yolks and sugar until well combined.
Step 2
Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is pale and thick, about 5-8 minutes. Remove from heat and let it cool slightly.
Step 3
In a separate bowl, beat the mascarpone cheese until smooth.
Step 4
Gently fold the mascarpone into the cooled egg mixture until fully combined.
Step 5
In another bowl, whip the heavy cream to stiff peaks.
Step 6
Gently fold the whipped cream into the mascarpone mixture until smooth and well combined.
Step 7
Mix the cooled espresso with the rum in a shallow dish.
Step 8
Quickly dip each ladyfinger into the coffee-rum mixture, ensuring they are soaked but not soggy.
Step 9
Arrange a layer of soaked ladyfingers in the bottom of a 9x13 inch dish.
Step 10
Spread half of the mascarpone mixture over the ladyfingers.
Step 11
Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Step 12
Cover and refrigerate for at least 4 hours, or overnight.
Step 13
Before serving, dust the top with cocoa powder.